Rensselaer Semi-Weekly Republican, Volume 22, Number 11, Rensselaer, Jasper County, 26 October 1900 — HOUSE HOLD DEPARTMENT Destroys Kitchen Refnse. [ARTICLE+ILLUSTRATION]

HOUSE HOLD DEPARTMENT

Destroys Kitchen Refnse.

In spite of the facilities usually provided for the removal of garbage in a large city the refuse often becomes a nuisance in hot weather, especially so If the collectors do nofeome around for some hours, in which ease the process of decay is sure to set in, with all the danger of disease. For these reasons it seems to us that the invention of Charles R. Harris, of Williamsport,Pa., which we here illustrate, should prove useful to the careful housekeeper. The device is adapted to occupy the place of a shor.t section of pipe close to the range and, while it does not obstruct the passage of the smoke, yet there is sufficient heat passing up the pipe to carbonize the solid garbage plaeed therein. The hopper ia-

readily opened to deposit the waste and when closed the odors pass up the chimney with the smoke. Whatever remains after the carbonizing process is- readily emptied into the firebox, the hopper tilting, downward for that purpose.

Things to Know. That baking: powder biscuits require much more heat than bread. Many modern oven have thermometers attached, and It requires 440 degrees Fahrenheit for biscuits, to remain in, the oven twenty minutes. Fruit to' be at its best should be kept in a cool, dry place, and not on ice. Corn meal is excellent food for winter, as it contains much fat, and when, eggs and milk are added to it has a high nutritive- value. Ham has a ranch better flavor if it is boiled for one hour aud then baked: two. hours, with brown sugar sprinkled over it for the last fifteen minutes. Hollowed-out apples or beets make artistic and pretty cups to hold! salad. A very pleasing addition to the ardinary nut cake is one cup of raisins. A pound of beef aud a quart of whole milk contain about the same amount of nourishment; but the meat, although It costs more, is more valuable as food, as it contains the nutriments in more suitable proportion. Sour milk and soda make a more delicious devil’s food cake than the sweet milk and baking powder;; it Is much more tender. -•Potato salad is much more savory if mixed with the salad dressing while hot, the dressing penetrates the potato thoroughly when pat over while hot. Jelly keeps much better if melted! jxtrafine is poured over each tumblerful. When the jelly Is used wash the -wax, dry and keep for use next year. Although it is true that “hunger is the best sauce.” yet a daintily garnished disli is the next best.

Frozen Custard. Take one quart milk, six or eight eggs (yolks), one clip sugar, oae saltspoonful salt, flavoring. Scald the milk. Beat the yolks till thick aud creamy, add the sugar and salt and beat again. Pour the hot milk over them, and when well mixed turn Into the double boiler aud cook until thick and creamy. Stir constantly and lift the boiler up from the fire occasionally, to check the cooking. Strain at onee, and when cool, flavor to taste. This will be greatly Improved by adding a little cream (even If It be but half a cupful) Just before freezing. When eggs and milk are used without cream In making Ice cream, they should always be cooked before freezing. Then the ice cream will be rich, smooth, solid and fine grained; but when made without cooking, it will be snowy, mushy, or full of Icy particles, and be thin and watery when' melted. / Substitute for Cream. 801 l three-fourths of a pint of new milk; put a level teaspoonful of flour into a cup with the yolk of an egg. Mix well together, adding a little sugar. When the milk boils, draw It back from the fire, and as soon as It has cooled a very little, pour the boiling milk on It, stirring briskly, so that It may not be lumpy. Pour back into the saucepan and beat. over the fire, stirring one way, till the egg thickens. It must not boll, or It is spoiled. When cold, it Is ready for use. Kscallopcd Apples. To make It slice thin six apples. Butter a baking dish. Place a layer of apples In the bottom, sprinkle them lightly with powdered crackers, and dot th* surface generously with pieces of butter. Continue until the dish is fulL Cover the top with buttered cracker crumbs and bake in a slow oven until (he apples are cooked and the top browned. Serve with a hard sauce.

DOMESTIC GARBAGE BURNER.